Meat Hygiene and Food Safety

Contents: Preface. 1. Introduction to veterinary public health. 2. Meat hygiene and elements of meat inspection. 3. Ante mortem inspection of meat animals. 4. Humane and ritual methods of slaughtering. 5. Post mortem inspection of meat animals. 6. General pathological conditions of food animals and judgement. 7. Bacterial diseases and judgement. 8. Parasitic diseases and judgments. 9. Meat borne diseases, their classification prevention and control. 10. Occupational injuries and infections. 11. Food of animal origin. 12. Rigor mortis and lymph node examination. 13. Preservation of meat. 14. Hygienic management of a modern abattoir. 15. Transportation of meat animals. 16. Sanitary and phyto-sanitary measures agreement and control of zoonoses. 17. Food safety hazard analysis and critical control system.

This book is a hand book, useful for the undergraduate and post graduate students of veterinary colleges. It is written as per the new VCI syllabus for VPE-321 and VPE-605 courses. It is easy to handle and read. It also meets the requirements of aspirants for competitive examination and veterinarians posted in meat inspection in different slaughter houses/municipalities etc.